Green Enchilada Sauce
Published Jan. 4, 2023
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups chicken stock
- ½pound tomatillos, husked, washed and halved
- 1small onion, chopped
- 2small green bell peppers, stemmed, seeded and chopped
- 1poblano chile, stemmed, seeded and chopped
- 1 to 2jalapeños, stemmed, halved and seeded
- 1bunch spinach (about 6 ounces)
- 1tablespoon vegetable oil
- ½teaspoon ground white pepper
- Salt
Nutritional analysis per serving (6 servings)
89 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 502 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, bring the chicken stock to a boil over high. Add the tomatillos, onion, bell peppers, poblano, jalapeño and spinach, stirring in the spinach one handful at a time until wilted. Bring to a boil and cook over high heat for 15 minutes.
- Step 2
Transfer to a blender and purée until smooth.
- Step 3
Heat the oil in a saucepan over medium-high heat. Add the purée and white pepper; season generously with salt. Cook for 5 minutes. Taste and add more salt, if needed. The sauce will keep, refrigerated, for up to one week.
Private Notes
Comments
Yes, I make both red and green- and freeze in glass Mason (or Ball) brand jars with tight lids. Let sauce cool to lukewarm/room temp and leave a bit of space for expansion of swuce as it freezes, No formal ‘canning’ process needed.
A food mill is useful to get rid of any lingering seeds and chile skins, something I learned from Susana Trilling / Seasons of My Heart in Oaxaca. This sauce is very similar to hers except she toasts the chiles, onion, and garlic first. But if I were in a restaurant and had to make gallons maybe I wouldn't toast them either. Tasty sauce.
I usually roast and peel my peppers before making enchilada sauce. After trying this sauce I won't bother with that anymore. It was quick and delicious. I followed the recipe exactly other than adding a couple of cloves of peeled garlic. This will be my go-to green sauce for enchiladas and chilaquiles from now on!
According to the Chile Institute at New Mexico State University in Las Cruces, New Mexico there is actually no chile pepper variety named Hatch. The name refers to the area where the chile peppers are grown. The peppers commonly sold as "Hatch" chile peppers are actually Anaheim chile peppers.
I used 5-6 roasted hatch chiles and 1 Serrano, plus a handful of cilantro, cooked up in my Instant Pot Blender. Absolutely the best enchilada sauce I’ve ever had. I used it to make the NYT Green Chili Enchiladas and it was just perfect.
It works for a quick enchilada fix, though I think more depth of flavor would be achieved by roasting the tomatillos first.